Dry Sausage Casing

Use the Dry sausage casing by UMAi Dry to make homemade Salami, Peperoni and snack sticks in your own refrigerator at home. The UMAi Dry technology and unique, breathable membrane creates a perfect environment for curing meat at home.

Dry Sausage Casings, 32 mm.

• 10 m of 32 mm UMAi dry sausage casing.
• Zip ties included for easy securing
  
• Detailed instructions
• Suitable for 5.5Kgs - 7Kgs sausage meat

Dry Sausage Casings, 50 mm.

• 10 m of 50 mm UMAi dry sausage casing.
• Zip ties included for easy securing
  
• Detailed instructions
• Suitable for 11Kgs - 14Kgs sausage meat

Dry Sausage Casings, 70 mm.

• 5 m of 70 mm UMAi dry sausage casing.
• Zip ties included for easy securing
  
• Detailed instructions
• Suitable for 11Kgs - 14Kgs sausage meat

Dry sausage casing basic instructions

• There are detailed instructions of all steps in with the kit
• Weigh all ingredients. Use Kosher salt and curing salt or a premixed curing salt blend. Best made with 20% fat, Pork back fat being optimal.
• Activate starter culture.
  
• Grind meat with 16 mm or greater grind plate.
  
• Combine meat and starter culture.
  
• Mix in salt mix and spice blend
  
• Stuff with dedicated stuffer
  
• Weigh several sticks and mark start weight and target weight - less 35% - 40%
• Slow ferment at room temperature for 24 hrs - 72 hrs
• Refrigerate on a wire rack to dry, losing 35% - 40% of weight.
• Then vacuum seal and refrigerate or freeze to equalize moisture level edge to edge.

ENJOY!!